Grilled Chicken Risotto with Smoked Gouda
Dress Up the Ordinary
Next time you grill chicken, make some extra to use in this terrific risotto. The smoky, grilled flavor of the chicken is highlighted by smoked Gouda cheese and the piquant, earthy taste of sun-dried tomatoes and olives. Add a crisp green salad and a glass of good Chardonnay and you have a simply elegant summer meal.
1 1/2 ounces Fond de Poulet Gold®
7 cups water
1/4 cup olive oil
1 large onion, diced
2 cups Arborio rice
1 cup dry white wine
Salt and ground black pepper
1 1/2 cups shredded or diced grilled chicken
3 tablespoons chopped sun-dried tomatoes in oil, drained
3 tablespoons chopped pitted Kalamata olives
1 cup (4 ounces) grated smoked Gouda cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley for garnish
Combine the Fond de Poulet Gold® and the water in a large saucepan and bring to a simmer over medium heat, stirring to dissolve the concentrate. Reduce the heat to low and keep the stock at a low simmer.
In another large saucepan, warm the olive oil over medium low heat. Add the onions and cook until they're soft and translucent but not browned, about 5 minutes. Add the rice to the pan, raise the heat to medium, and cook, stirring to coat, about 3 minutes.
Add the wine and cook, stirring frequently, until it is absorbed. Season generously with salt and pepper. Ladle 1½ cups of the hot stock into the rice and cook, stirring frequently, until the stock is absorbed. Adjust the heat to maintain the rice at a gentle simmer. Continue adding the stock, ½ cup at a time, cooking and stirring until each addition is absorbed, until the rice is al dente. (Cooking time is usually 12-16 minutes after the addition of the wine.) Save any remaining stock for another use.
Remove the risotto from the heat, and stir in the chicken, sun-dried tomoatoes, olives, cheese, and butter. Season to taste with salt and pepper and serve immediately, sprinkled with parsley.
Wine Pairing: California Chardonnay